The process optimization of Shaanxi traditional stretchy noodle

MIAO Yong-fang, HU Xin-zhong, LIU Liu, LI Xiao-ping

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 187-193.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 187-193. DOI: 10.13995/j.cnki.11-1802/ts.013642
Food and Fermentation Industries

The process optimization of Shaanxi traditional stretchy noodle

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(10): 187-193 https://doi.org/10.13995/j.cnki.11-1802/ts.013642

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